Cajun Chicken Orzo
A gently cooked cream-and-broth orzo dish with Cajun-seasoned chicken, onion, and pepper.
Ingredients
Main ingredients
- 2 boneless, skinless chicken breasts diced evenly
- 1 cup orzo pasta dry
- 1 tablespoon Cajun seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 bell pepper diced
- 1 onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- parsley for garnish
As Needed
- olive oil as needed for chicken and vegetables
- hot water as needed to cook the orzo
Instructions
Method
- Heat a light coating of olive oil in a wide pot over medium heat. Cook the diced chicken with Cajun seasoning for about 5–7 minutes until the thickest pieces reach 165°F, then transfer to a plate.
- Add a fresh light coating of oil if the pot is dry. Cook onion and bell pepper over medium heat for 5–7 minutes until soft, then stir in garlic for 30 seconds until fragrant.
- Add orzo, broth, and cream; bring to a gentle simmer. Cook over medium-low heat for about 10–12 minutes, stirring frequently and adding hot water as needed, until the orzo is tender and the sauce creamy.
- Turn off the heat and fold in the chicken and its juices. Taste for salt and pepper, add parsley, and divide into four servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.